| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 1 |
|
Medium eggplant -peel & dice |
| 1/2 |
c |
Shopped onion |
| 1 |
|
Clove of garlic |
| 1/2 |
c |
Sliced mushroom |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
All purpose flour |
| 1 |
cn |
Tomatoes (drained) 16 oz. |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Brown sugar |
| 1/4 |
ts |
Dried whole basil |
| 1/8 |
ts |
Pepper |
| 2 |
tb |
Grated Parmesean cheese |
INSTRUCTIONS
Cook eggplant in boiling water (salted) 8-10 min., drain well. Saute onion,
garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes
and other ingredients. Bring to a boil. Remove from heat. Layer in lightly
grease 1 qt. casserole, top with Parmeasan cheese. Bake at 375 degree for
25 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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